Crockpot Hawaiian Chicken

I am a big fan of crockpot meals. Now that I have two kiddos, I have less time to make dinner every day. I keep a few crockpot freezer meals on hand for days that I know I will be short on time. I pull them out 24 hours ahead of time, then toss them in the crockpot the next day. Of all the meals I've tried, the Hawaiian chicken was a family favorite.

Ingredients

To make enough for two adults and a toddler (plus left overs for my husband's lunch the next day), I use the following:

• Two defrosted chicken breasts
• Half a bottle of Hawaiian BBQ sauce (I use Lawry's)
• An 8oz can of crushed pineapple

A friend suggested adding red pepper chili flakes to give it some kick.

Directions

I put the ingredients in that order into the crockpot and cook on low for 3.5-4 hours.

As sides, I prepare basmati rice and green beans. I make the rice according to the package. The green beans I put on the stove and add a bouillon cube to the water for flavor. I cook them on medium for 10 minutes or so.

Nutrition

The nutrition information below includes 3 oz of chicken, one serving of basmati rice, 4 tbsp of the marinade sauce drizzled over the rice, 1/4 cup of crushed pineapple, and one serving of green beans with bouillon.

Cals	Fat	Carbs	Protein
382	2	69	20

Easy Chicken Fried Rice

This was yet another Pinterest find. Many Pinterest recipes like to boast that they are easy to get people to click through to their site, but this was actually very simple. My husband and toddler demolished this meal so I would say it was a success.

Ingredients

• Two chicken breasts
• 4 cups cooked brown rice
• 1.5 cups mixed frozen veggies (I used a blend of carrots, peas, and corn)
• 1 teaspoon minced garlic
• 3 green onions, thinly sliced
• 3 eggs
• 2 tbsp sesame seed oil
• 2 tbsp coconut oil
• 3 tbsp low sodium soy sauce

Directions

Prepare the rice according to the package and set aside. 

Cut your chicken into one-inch cubes, Add the oils and chicken to a large non-stick skillet and cook over medium-high heat. When cooked through, remove the chicken, but leave the oil in the pan. Add in the mixed veggies and green onions. Cook for a couple of minutes until the veggies soften. Stir in the garlic and cook an additional minute. 

Beat your eggs in a bowl or cup. Move the veggies over to one-half of the pan and pour your eggs onto the other half. Scramble the eggs until done. Add the chicken back in as well as the rice. Mix thoroughly. Add the soy sauce and stir until well mixed. 

Nutrition 

	Cals	Fat	Carbs	Protein	Sodium	Fiber	Sugar
Per 1.5 cup	434	17.9	45.2	25.6	479.1	3.3	2.4

The next time I make this, I think I'm going to reduce the coconut oil by half. This will reduce the fat by 3g and calories by 25.

Lighter Creamy Chicken Stuffed Shells

My mom found this recipe on Pinterest, and it was an immediate hit. However, it has mayonnaise. Mayo and I do not have a good relationship. It kills my stomach and carries a significant caloric punch as well. I decided to lighten this up by using Greek yogurt instead. It still tastes amazing, but the Greek yogurt reduces calories and fat while increasing protein. I also use almond milk instead of regular milk because I can't tolerate it.

Ingredients

To make these stuffed shells you will need the following:

• 12 jumbo shells
• Betty Crocker chicken flavored homestyle stuffing
• 12 oz of chicken (~two breasts)
• 1 single 5.3oz container of plain Greek yogurt (I used Chobani)
• 1 can cream of chicken soup
• 2  cups almond milk

Directions

Preheat oven to 350 degrees.

Boil your noodles, cook and dice up your chicken into tiny pieces, and prepare the stuffing according to the package. Mix the chicken, stuffing, and Greek yogurt in a bowl. Once mixed, stuff your shells and place them in a 13x9 baking dish. 

In a separate bowl, mix together the cream of chicken soup with the milk. For a thicker sauce, use one cup instead of two. Pour over the shells, then place in the oven and bake for 30 minutes.

Short on time? Increase the oven temp to 375 and bake for 20 minutes. 

Nutrition Information

	Cals	Fat	Carbs	Protein	Sodium	Fiber	Sugar
Per 2 shells	334	4.5	39.8	23.5	664.7	3.1	4.5